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Mango MousseTwelve 1-oz. servings Kehaulani Smith, Jordan Littrell, Emily Schwartz, Katie Keith and Caleb Kleynen, students at The Academy of Culinary Arts & Hospitality at Byron Nelson High School in Trophy Club, Tex. |
| • | 4 oz.The Perfect Purée Mango Puree, thawed |
| • | 2 eggs |
| • | 10 oz. heavy cream |
| • | 0.3 oz. gelatin sheets |
| • | 0.9 oz. unsalted butter |
| • | 1.8 oz. granulated sugar |
| • | 0.02 oz. mango extract |
| • | 0.05 oz. gold food coloring |
| • | 1 oz. brunoise mango |
| Method: | |
| 1. Measure out 10 oz. of heavy cream; 2 eggs; 4 oz. of The Perfect Purée Mango; .3 oz. of gelatin; .9 oz. of unsalted butter; 1.8 oz. of granulated sugar; .02 oz. mango extract; .05 oz. of gold food coloring; and 1 mango. 2. Brunoise the mango. 3. Set up two small ring molds with plastic wrap sealed tightly on the bottom to ensure the mousse mixture does not leak. 4. In a small pan, bloom the gelatin in shallow water. 5. Heat 2 oz. of heavy cream. This will be used to temper eggs later. 6. While the cream is heating melt the butter in a double boiler. 7. Whip 8 oz. of heavy cream to form soft peaks in a small hand mixer with the whip attachment 8. Crack and separate the eggs. 9. Once the butter is melted, whisk egg yolks and sugar into the butter. 10. Keep whisking the egg mixture while moving the bowl on and off the pot of the double boiler until all of the sugar is fully dissolved. 11. Remove the gelatin from the water, squeeze out the excess water and whisk it into the egg mixture until fully dissolved. 12. Slowly pour the 2 oz. of hot cream into the mixture while whisking vigorously until the eggs are tempered. 13. Whisk in The Perfect Purée Mango, the mango extract and the food coloring. 14. Transfer 8 oz. of whipped cream to the mango mixture with a rubber spatula. 15. Fold the cream into the mixture until fully incorporated. 16. Transfer the mousse mixture into a piping bag. 17. Line the bottom of each ring mold with brunoise of mango, fill the ring molds with the mango mousse and tap the molds slightly to remove air bubbles. 18. Using a small offset spatula, scrape across the top of the molds to ensure a smooth top. 19. Position the ring molds in a freezer or on dry ice until frozen solid (about 30 minutes). 20. Remove the molds from the ice and separate each mousse from its ring mold. 21. Set aside until ready for plating. |
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